Easter Sunday Family Celebration at El Pinto

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Easter Sunday Family Celebration at El Pinto 2014

Free Easter Egg Hunts, Kids Eat Free with Voucher, Photos with the Easter Bunny

 

Albuquerque's Famous El Pinto Restaurant in New Mexico welcomes families this Easter Sunday for free Easter egg hunts, prizes and a special visit by the Easter Bunny. El Pinto Restaurant will open early at 9:30 a.m. on Easter Sunday. Family activities are free for restaurant guests and kids eat free with a voucher available at www.elpinto.com/deals.

El Pinto is the spot for great family gatherings. ” said Salsa Twin John Thomas, El Pinto co-owner. Twin brother Jim Thomas continues, “Come enjoy Easter Sunday Brunch with us. The Easter Bunny will be with us snacking on some of our fresh carrots, lettuce, and tasty green chile.”

El Pinto Restaurant in New Mexico will open early Easter Sunday at 9:30 a.m. to allow families to be seated before the 10:00 a.m. hunt in the park for kids ten years of age and under. Children will be divided into age groups for the egg hunts. Kids will enjoy searching for more than 1,500 eggs filled with treats and candy, a craft table, balloons, prizes, and of course the Easter Bunny. A special area for kids under 4 will be set aside to allow the little ones to find their fair share of treat filled eggs.

El Pinto Restaurant and Salsa Co. continues to expand in its 52nd year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established over 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

 

 

 

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El Pinto Restaurant is the Best New Mexican Restaurant Declares Albuquerque the Magazine's Reader Poll

Nov 22, 2013

El Pinto Restaurant is declared the Best New Mexican Restaurant in the vigorously contested Best of the City restaurant category.

The annual Best of the City Awards conducted by Albuquerque the Magazine were released November, 21 2013 at the Best of the City magazine release event held at Sandia BMW. First place award winners along with the top five finalists were revealed for the December/January 2014 issue of Albuquerque the Magazine. Hundreds of thousands of votes were independently tabulated ranking the best of the best in Albuquerque, New Mexico through this popular survey.

El Pinto Restaurant and Cantina is Best of the City in three coveted categories: Best New Mexico Restaurant, Best Guacamole, and Best Patio Dining. Additionally El Pinto was recognized as a top five finalist in six categories: Best Green Chile, Best Margarita, Best Chips and Salsa, Best Chile Relleno, Best Sopapilla, and Best Food Product Made Locally recognizing El Pinto salsa.

“The hard work of our staff making fresh and nutritious New Mexican cuisine each day is rewarded with this honor,” explains Jim Thomas co-owner of El Pinto. He continues, “This award validates our vision to provide the freshest, most organic, locally sourced New Mexican food that is antibiotic and pesticide free. Albuquerquians know El Pinto is the best spot for fresh, nutritious, and great tasting New Mexican food.”

This past summer El Pinto began gardening on the property to grow herbicide and pesticide free heirloom tomatoes for salads, sandwiches, and salsa. Future phases include year-round growing of various vegetables and lettuces inside a greenhouse currently under construction on the El Pinto restaurant property.

Another initiative for nutritious food is the sourcing non-GMO corn for chips and tortillas while using high quality naturally trans fat free rice bran oil for frying. Chips are finished with nutritious and nutrient rich Celtic Sea Salt.

“Our best seller is traditional chicken enchiladas,” states John Thomas, co-owner, “The chicken we serve is antibiotic and hormone free. The tortillas are non-GMO. The red chile is grown without herbicides or pesticides in Hatch, NM. Even the egg on top is free range organic from Taos, NM.” John finishes, “Enjoy at El Pinto the finest chicken enchiladas in the state.”

El Pinto Restaurant and Salsa Co. continues to expand in its 51st year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

 
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El Pinto Eliminates All Trans Fats in Frying And Uses High Quality Rice Bran Oil

Nov 18, 2013

El Pinto Restaurant has eliminated partially hydrogenated oils from all frying and fried foods served in the restaurant. Partially hydrogenated oils and the artificial and highly unhealthy trans fat produced, are recently targeted by the FDA as “no longer generally recognized as safe.”

“The consumer places trust with restaurants to serve healthy and nutritious foods,” states Jim Thomas, co-owner of El Pinto Restaurant. Jim continues, “We made the move to high quality sunflower oil that is trans fat free numerous years ago, and more recently began using rice bran oil, which is high in antioxidants and can actually help reduce blood cholesterol.” All El Pinto chips are fried throughout each day on site in rice bran oil that is non-GMO, unprocessed, additive free, and trans fat free. Chips are salted with high quality unprocessed Celtic Sea Salt before serving.

The FDA recently issued preliminary determination for comment stating that partially hydrogenated oils used with many fried foods are no longer generally recognized as safe. This may make partially hydrogenated oils illegal to be sold in the United Sates. Restaurants may use partially hydrogenated oils for frying because they are inexpensive and help increase restaurant profitability.

El Pinto eliminated partially hydrogenated frying oil years ago, however it is a buyer beware marketplace. “Ask the chef when dining out what oil they fry in and if it is partially hydrogenated,” states John Thomas, co-owner of El Pinto. “We welcome those types of questions at El Pinto and want consumers to make educated and healthy decisions.” Enjoy your chips and salsa at the beginning of the meal and sopapillas at the end with confidence the oil used is naturally healthy and trans fat free.

El Pinto Restaurant and Salsa Co. continues to expand in its 51st year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established 50-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the national in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

 

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Update Aug 22: Hatch Chile Roasting Thursday

Exclusive Nature Grown Hatch Chile

We have our second picking of fresh Hatch Green Chile. The first picking sold out last week in a few hours. We have more of our exclusive Green Chile from Hatch roasting now. This is chile that is nature grown without any herbicides, pesticides, or fungicides. This chile is grown from organic matter made from food compost from El Pinto. We take the organic matter from the restaurant along with EM-1, which is naturally safe effective microorganisms, to Hatch, N.M. to grow the best Green Chile in the world! We will be roasting this fresh chile starting Thursday at 5 p.m. til 8 p.m. Friday 5-8 p.m. And Saturday and Sunday noon to 8 p.m. This is the freshest and best chile in the world for all of our New Mexico chile addicts.

Come Thursday or Friday 5-8 p.m. or Saturday & Sunday noon to 8 p.m.; $30 for a full 40# bag and $15 for a half bag. If you enjoy dinner while it roasts, then enjoy a $6 discount or $24 full 40# bag with dinner purchase or $3 off for $12 for a 20# half bag with dinner purchase; Location: El Pinto Restaurant NOTE: This is fantastic Green Chile in Hot, Med, and Mild, but we only have 3,200 lbs. No one else has nature farmed Chile fresh picked from Hatch without any herbicides, pesticides, or fungicides at these prices.

 

6fcb3942aef34550313c886fa7cd6abfEl Pinto is giving away FREE Tickets to the Jackson's MMA event with Dinner Entree Purchase on Wednesday Aug 7th. The first 50 customers who enjoy dinner with us beginning at 5 p.m. on the 7th will receive up to 2 free tickets (two entrees must be purchased) while supplies last. These tickets are worth $20 each and good Saturday Night August 10th.

 

The Jackson's MMA Series XI is presented by The Downs Racetrack and Casino, and Expo New Mexico. The venue for this event is at Tingley Coliseum, Albuquerque, New Mexico.

There will be six professional fights and six amateur fights highlighted by the Edge Fighting Challenge. The main event features Conrad Padilla vs. Nick Rhoades. The Albuquerque native and US Army Veteran, Conrad Padilla has a  professional record of 4-0-0 (Win-Loss-Draw). He is 34 years old, has a height of 5 ft. and 6 inches, and weighs 145 lbs.  While Nick Rhoades, who represents Apex MMA, Tucson, Arizona was trained as a boxer since he was in his early teens and transitioned into MMA as an adult fighter at age 18, where he won through Technical Knock Out on his debut. He has a professional record of 5-2-0 (Win-Loss-Draw), has a height of 5 ft. and 8 inches, weighs 155 lbs, and he is just 23 years old.

The Professional Cards are: Gabriel Benitez (Jackson's MMA, Albuquerque) vs. NickRhoades (Apex MMA, Tucson, AZ), Salvador Montano (Jackson's MMA, Albuquerque) vs. Ricky McCall (Bushido, El Paso, TX), Guido Canniti (Jackson's MMA, Albuquerque) vs. Freddie Lux (Apex MMA, Tucson, AZ), Daniel Salas (Jackson's MMA, Albuquerque) vs. Jason Brenton (School of Hard Knockouts, Grand Junction, CO), Nick Urso (Jackson's MMA, Albuquerque) vs. Curtis Johnson (Damage Inc., Socorro, NM).

The Amateur Cards are: Andrew Tenneson (Jackson's MMA, Albuquerque) vs. Jerry Sano (Bushido, El Paso, TX), Brandon Jones (Jackson's MMA, Albuquerque) vs. Sage Everage (ABQ BJJ, Albuquerque, NM), Eric Dodson (Jackson's MMA, Albuquerque) vs. Thomas Mills (Perez Fighting Systems, Albuquerque, NM), Vince Varela (Jackson's MMA, Albuquerque) vs. Ray Vaiza (Damage Inc.,Socorro, NM)

 
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